Chicken Soup with Chinese Yam and Pumpkin
Cuisine: Chinese
Ginger is what defines Chicken Soup with Chinese Yam and Pumpkin, a home soup.
Difficulty
2 / 5
★★☆☆☆
Estimated Calories
620 kcal
Ingredients
- Chicken
- Ginger
- Cooking wine (for blanching)
- Chestnuts
- Chinese yam
- Small pumpkin
- Red dates (jujubes)
- Salt (to season at the end)
Steps
- Cut the chicken into pieces, add ginger and cooking wine, put in cold water and blanch; once boiling, cook 3 minutes, then remove and set aside
- Peel the yam and cut into wedges; shell the chestnuts and set aside
- Wash the small pumpkin, steam until cooked, scoop out the flesh and mash it into a purée
- Put the blanched chicken, yam, chestnuts and ginger slices into a pot, add water to cover, bring to a boil over high heat, then simmer on low heat for 30 minutes
- Stir in the pumpkin purée, add the red dates and cook another 10 minutes
- Season with salt and serve
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Notes
Chicken soup with Chinese yam and pumpkin is a warming autumn and winter soup: the yam is good for digestion, the pumpkin is sweet and the chestnuts are soft and starchy, making a fresh, sweet pot. It is rich in protein, dietary fiber and vitamins, and well balanced. It is simple to make, takes about 50 minutes from prep to table, and beginners can do it easily.
Estimated difficulty: ★★
Estimated calories: 620 kcal
Calculation:
Per portion (one portion serves exactly 2):
- Chicken 500 g
- Chestnuts 150 g
- Chinese yam 200 g
- Small pumpkin 1 (about 300 g; steam and scoop out the flesh for the purée)
- Red dates 8
- Ginger 5 slices
- Cooking wine 10 ml
- Salt 5 g
- Add the pumpkin purée last so the soup stays golden and clear
- Wear gloves when peeling the yam to avoid itchy hands